Method
- Preheat the oven to 200 fan. Chuck the peppers, tomatoes and garlic into a roasting dish. Add the chipotle chilli flakes and drizzle over the olive oil. Season well and mix together. Roast for 30-35 minutes until tender and a little golden.
- When the veg is nearly ready, get you pasta onto cook for 8-10 minutes or until al dente. Scoop out some of the pasta water and drain well.
- Transfer the veg to a blender. Pop the garlic out of their skins and add to the vegetables. Add the chilli flakes, a good pinch of salt and pepper and 2-3 tbsp of water to help it blend. Blend until you have a lovely thick sauce.
- Tip the sauce into the saucepan the pasta was in and add the cream cheese. Stir together over a medium heat for a couple of minutes until the cream cheese melts into the sauce. Add the pasta and mix well. Check the seasoning and serve.
Ingredients
Serves 2
3 red peppers, roughly chopped
2 tomatoes halved
4 cloves garlic
2 tsp chipotle chilli flakes
2 tbsp olive oil
250g pasta shells
50g cream cheese
Parmesan to serve
Salt and pepper
